Spring Salad with Grapes and Pistachio-Crusted Goat Cheese Recipe

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This recipe for Spring Salad with Grapes and Pistachio-Crusted Goat Cheese, by Laura Nathan-Garner, is from The PEO Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Directions:

Directions:

Dressing preparation

Combine apple cider vinegar, Dijon mustard, honey and olive oil in a small bowl and whisk. Add salt and pepper to taste.

Salad preparation1. Place pistachios in a shallow dish. Divide cheese into 12 equal portions, rolling to form 12 balls. Roll each ball in the pistachios until well coated. Set pistachio-crusted cheese balls aside.2. Combine dressing and greens in a large mixing bowl, and toss gently to coat evenly. Divide greens mixture evenly among 4 salad plates. Top each serving with 1/4 cup grapes and 3 cheese balls. Sprinkle salads evenly with pepper, and serve immediately.

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